Coriander & Spiced Tuna Rice | Rice Recipes | SunRice

Coriander & Spiced Tuna Rice

Easy

< 30 Minutes

Serves 4

Low Fat

Coriander & Spiced Tuna Rice

Ingredients Method

Ingredients


Medium Grain 1Kg How to Cook White Rice

Method


  1. Start with the rice. To cook, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds! Or for added wholegrains, try SunRice Steamed Brown rice.

  2. Meanwhile, heat 2 tbsn of oil with the cumin in a large non-stick frypan (or wok) over medium heat until the cumin is fragrant. Add the onions and stir-fry until slightly translucent. Add the tuna, stir through and remove from heat.

  3. Fold through the rice. Once combined, stir through the fresh herbs. If you have a lemon lying around, shave a sprinkle of zest over the top and a squeeze of lemon juice will liven things up! TIP: For a fresh summer rice salad, refrigerate the cooked rice before stirring through.

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Coriander & Spiced Tuna Rice

Easy

< 30 Minutes

Serves 4

Low Fat

Ingredients


Method


  1. Start with the rice. To cook, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds! Or for added wholegrains, try SunRice Steamed Brown rice.

  2. Meanwhile, heat 2 tbsn of oil with the cumin in a large non-stick frypan (or wok) over medium heat until the cumin is fragrant. Add the onions and stir-fry until slightly translucent. Add the tuna, stir through and remove from heat.

  3. Fold through the rice. Once combined, stir through the fresh herbs. If you have a lemon lying around, shave a sprinkle of zest over the top and a squeeze of lemon juice will liven things up! TIP: For a fresh summer rice salad, refrigerate the cooked rice before stirring through.